Pumpkin Toffee Cream Pie
Recipe information
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Cooking:
-
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Servings per container:
8
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Source:
More details

Ingredients for - Pumpkin Toffee Cream Pie

1. Pumpkin Puree - 2 cups
2. Instant sugar-free butterscotch pudding mix - 1 (1 ounce) package
3. Nonfat dry milk powder - ⅔ cup
4. Water - ⅓ cup
5. Frozen whipped topping, thawed - 1 cup
6. Pumpkin pie spice - 1 teaspoon
7. Chopped pecans - 2 tablespoons
8. Toffee baking bits - 2 tablespoons
9. Graham cracker crust - 1 (9 inch)

How to cook deliciously - Pumpkin Toffee Cream Pie

1. Stage

In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.

2. Stage

Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

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